What fuels our Loan Officers? “Here’s a killer soup!” says Rockwell, sharing her favorite go-to…
BBQ Rib Rub
- 2½ tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon Chili Powder
- ½ teaspoon freshly ground black pepper
- A pinch of Cinnamon
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Yellow Mustard
- Apple Cider Vinegar
- 1½ cups store-bought or homemade barbecue sauce plus more
- Trim the fat down off the rib, but don’t strip it completely.
- Remove any Silver Skin on the back
- Lather a small layer of yellow mustard on the ribs as a binder
- Combine all your dry ingredients and sprinkle over the top and on the back.
- Cover Completely.
- Preheat oven or smoker to 200°.
- Cook until internal Temperature of about 125° (time may vary, but 2-3 hours)
- Remove from Oven or smoker and place each rack of ribs on a double layer of foil; Baste with BBQ
- Sauces, that has been mixed with some Apple Cider Vinegar (loosen the sauce, but don’t make it watery.
- Add 4 to 5 TBSP of Butter squares across the top, and wrap racks and return to the over/ smoker
- Bake ribs until very tender but not falling apart, until about 175° and open the foil.
- Continue to baste every few minutes with your BBQ sauce until caramelization happens on the top and until the ribs hit about 200°
- Carefully remove ribs from heat and let Ribs sit and cool
Pairs well with….?
“I like to prep this BBQ rub with
Titos in a red Solo cup” -Matt